Description
Delight in these chocolaty, strawberry-infused sugar cookies featuring a luscious chocolate center tucked inside each bite. With the subtle sweetness of freeze-dried strawberries and the rich surprise of chocolate truffles, these baked treats make the perfect dessert for Valentine’s Day or any special occasion. Crispy on the outside, soft and gooey on the inside, these cookies are sure to impress your family and friends.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon strawberry extract
- Red or pink food coloring (optional)
Additional Ingredients
- 1/2 cup freeze-dried strawberries (finely crushed)
- 24 chocolate truffles or chocolate chunks (milk or dark chocolate)
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Prepare the oven and dry ingredients: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Cream the butter and sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes. This step aerates the dough, contributing to a tender cookie texture.
- Add wet flavorings and color: Beat in the egg for structure, followed by the vanilla extract and strawberry extract to infuse the dough with rich, complementary flavors. If desired, stir in a few drops of red or pink food coloring to give the cookies a festive appearance.
- Incorporate crushed freeze-dried strawberries: Fold in the finely crushed freeze-dried strawberries to add natural strawberry flavor and a hint of tangy sweetness throughout the dough.
- Combine wet and dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough, which can make the cookies tough.
- Shape cookies with chocolate center: Scoop approximately 1 1/2 tablespoons of dough and flatten it slightly in your palm. Place a chocolate truffle or chunk in the center, fold the dough around it, and roll gently to form a ball fully enclosing the chocolate inside.
- Coat and place on baking sheet: Roll each dough ball in the 2 tablespoons of granulated sugar to create a slight crackle on the baked cookie surface. Space the cookies about 2 inches apart on the baking sheet to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, until the cookie edges are set, and the tops show slight cracks, indicating they are perfectly baked without overcooking.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up for handling, then transfer them to a wire rack to cool completely, allowing the centers to set while maintaining gooeyness.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For an extra gooey center, warm the cookie in the microwave for a few seconds before eating.
- Try using white chocolate or Nutella as alternative fillings for a delightful twist.
